Step 1: In a medium sauce pan, melt butter. Add red onion and cook over low heat until onion is transparent.
Step 2: All all remaining ingredients. Stir well. Turn up heat and bring to a boil.
Step 3: Reduce heat to simmer. Continue cooking, stirring occasionally, until cranberries soften and mixture thickens. This will take 15-20 minutes, depending on how thick you want the sauce.
Step 4: Cool and refrigerate for at least a couple of hours. I prefer to let this set overnight for the flavors to mix well.
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